Thai Chilli Basil Chicken Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

THAI CHILLI BASIL CHICKEN

Steps:

• Put Sauce ingredients in a small bowl and mix to combine.
• Heat oil in wok or pan over high heat.
• Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
• Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
• Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
• Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

THAI BASIL CHILLI CHICKEN | MARION'S KITCHEN

Steps:

• Step 1.Mix the ingredients for the stir-fry sauce. Set aside for later.
• Step 2.Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

Steps:

• Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Steps:

• Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
• Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
• Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

THAI BASIL CHICKEN

Steps:

• Heat oil in wok and stiry-fry the chicken for 30 seconds.
• Add basil, onion, and pepper and stiry fry until softened.
• Season with chili sauce and fish sauce.

CHILLI CHICKEN WITH BASIL COCONUT CREAM

Steps:

• Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
• Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
• Add basil and coriander toss until hot, serve immediately.
• To serve: Serve over jasmine rice garnish with coriander leaf.